Processing Guide - Kenwood CH580 series Instructions Manual

power unit
Wipe with a damp cloth, then dry.
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Do not immerse the power unit in
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water.
Wrap excess cord around the
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power unit, securing the cord in
the cord grip
cover/bowl/bowl base/knife
blade
Always separate the upper knife
blade from the lower knife blade
before cleaning. Take care the
blades are very sharp.

processing guide

food
Meat
Herbs eg parsley
Nuts, eg almonds,
hazelnuts, walnuts,
pecans
Cheese eg Gruyere
Bread
Biscuit
Hardboiled eggs
Onions or shallots
Garlic
Soft fruit eg raspberries
Dried fruit eg apricots,
prunes
Root ginger
Soup
.
maximum preparation
capacity
150g Remove bones, fat and gristle.
Cut into 1-2 cm cubes.
30g Remove stalks. Herbs are best
chopped when clean and dry.
100g Remove shells, process until
chopped. (Note: the
consistency of fine ground
almonds will not be
achievable).
100g Cut into 1-2cm cubes
40g Remove crusts and cut
into 1-2 cm cubes.
100g Break into pieces.
3 Halve or quarter depending
upon size.
150g Cut into approximate
2 cm piece.
150g Break into cloves.
130g Remove stalks.
110g Cut into 1-2 cm piece.
75g Peel and cut into small pieces
approximately 1cm in size.
0.4 l Never blend more than 0.4 l soup. For best
results drain the ingredients and place the solids
into the bowl with a small quantity of liquid from
the recipe. Process until the desired consistency
has been reached, then add back to the remainder
of the liquid.
Wash by hand, then dry.
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Alternatively they can be washed on
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the top rack of your dishwasher.
The parts are unsuitable for use in
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a Steam Steriliser. Instead use a
sterilising solution in accordance
with the sterilising solutions
manufacturer's instructions.
5
maximum
time/speed
5-10 sec/high
10 sec/low or
high
10 sec/high
10 sec/high
10 sec/low
In pulses
low or high
5 sec/high
In pulses / low
5-10 sec/low
5-10 sec/low
5-10 sec/high
5-10sec/high